Tag Archives: pine nuts

Baked Kibbeh (Kibbeh bil sayneeye)

Kibbeh is a delicious Middle Eastern appetizer, mezze offering or main dish. Served with tzatziki or other yogurt based sauce, few people would pass this by.

I’ve made the individual stuffed version but it’s fiddly to make and then you have to shallow or preferably, deep fry, the football shaped kibbeh.  I chose to make this kibbeh in a pie plate, but you can also make it in a 9×13 inch baking dish and cut them into diamond shapes.

My first attempt used only beef but a combination of half beef and half lamb is even tastier. You can use the same recipes for this version except bake for 40-45 min in a preheated 350 deg F oven. I added 2 tsp of the Baharat made below to the filling and 1 tbsp to the shell mixture.

Baharat spices before and after being ground

Turkish Baharat

2 tbsp black pepper
2 tbsp cumin
1 tbsp coriander
1 tbsp dried mint
1 tbsp clove
1 tbsp nutmeg
1 tbsp green cardamom
1 pinch cinnamon

Toast dried, whole spices lightly. Let cool and grind in coffee grinder. Store in dark bottle in the fridge or freezer.

Dessert … Turkish delight (loukum)

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Pine Nut Brittle and a Break

I  think I’m going to take a bit of a break … not sure how long though so I’ll leave you with a quick candy recipe post. This will give anyone reading a chance to catch up on earlier posts which they may have missed (hint) and give ME a chance to come up with some ideas for what to make during my two months of summer break.

POSSIBLE projects are mostly rehashes of things I haven’t made in ages … like cannoli shells, potstickers, pastas (I’ve been meaning to try a beet puree for colouring), yaki onigiri. (I may add more ideas here as they come to me. Right now I’m too hungry to think clearly.)

I had a brittle craving a while ago, but the only nuts in the house were pine nuts from my freezer, so that’s what I went with. Not cheap to make compared to something like a peanut brittle, but OH SO GOOD.

Pine Nut Brittle

A very simple basic brittle recipe using equal amounts by weight of sugar (100 g /1/2 cup sugar, 100 gm/1 cup pine nuts, 1 tsp butter, a pinch of baking soda, a pinch of sea salt and a few finely minced fresh rosemary leaves).

I made a second batch in which I doubled the sugar and halved the nuts. It was good too and more economical on the nuts if that’s a concern. Here’s a picture of the two versions for comparison. At least I could spread out the 2nd batch of brittle more thinly on the sheet.

Meal Round-up

Breakfast of sourdough starter pancakes topped with macerated strawberries and maple syrup, eggs over easy and LOTS of bacon.

Various chicken dishes: a disappointing chicken kebab recipe which was transformed into a chicken shawarma wrap, a couple of ways to serve leftover shredded chicken mole

Leftover pea-meal bacon roast, mac and cheese and peas … all from the freezer

Potato salad with hardboiled eggs with my home made blender mayonnaise.

Sage and Brown Butter Sauce …

Well, I finally bought a bunch of fresh sage and gave the titled sauce a try.

I researched several recipes and came up with a dish that I thought would showcase it, thawed leftover wontons and microwaved the sweet potato for the filling. And then I happened to be in the Italian grocery store to pick up a bag of all purpose flour and was tempted by a package of fresh gnocchi. I ended up with a couple of dishes which I loved. I’d make either one again.

I rewrote the recipe below to reflect the fact that I FORGOT to put the pine nuts in the filling.

Sweet Potato Ravioli with Lemon, Pine Nut, Sage Brown Butter Sauce

Sweet Potato Ravioli with Lemon, Pine Nut, Sage Brown Butter Sauce – makes 18 ravioli, 3 each as an appetizer, 6 as a main

For the Ravioli

1 (1-pound) sweet potato (baked squash or pumpkin may also be used)
2 tbsp grated fresh Parmesan cheese
1/2 tsp salt, divided
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
18 wonton wrappers
1 large egg white, lightly beaten

6 quarts water to cook the ravioli, 1 tbsp salt
Cooking spray

For the Lemon, Pine Nut, Sage Brown Butter Sauce

1/4 cup butter
8-12 leaves fresh sage, depending on size and preference
1 tbsp fresh lemon juice
1/8 tsp freshly ground black pepper
2 tbsp pine nuts

Grated parmesan, about a tablespoon per serving

Optional garnish – large fresh or fried sage leaves

Preparing the filling:

Preheat oven to 400 degrees Fahrenheit.

Pierce the potato several times with a fork; place on a foil-lined baking sheet. Bake for 40 minutes or until tender.  Cool. Peel potato; mash.

For a faster alternative, put the pierced sweet potato in the microwave. Cook on high for 3 1/2 min. Turn over and repeat. Cut potato in half and scoop out the cooked flesh with a tablespoon. No peeling necessary. Mash with a fork.

Combine cooked sweet potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl.

Making the ravioli:

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1/2 tablespoon potato mixture into the center of each wrapper.

Brush the edges of the wontons with beaten egg white; bring the 2 opposite corners to the center.

Press edges together to seal, forming a triangle and pressing out as much air as possible as you do. Repeat procedure with the remaining wonton wrappers, potato filling, and egg white.

Bring 6 quarts of water to a boil in a large pot.  Add about a heaping teaspoon or two of salt to the water. Add 9 ravioli; cook 2 minutes or until done. Remove the ravioli from pot with a slotted spoon.  Lightly coat cooked wontons with cooking spray; keep warm.  Repeat the procedure with remaining ravioli.

Making the sauce:

Melt butter in a large saute pan over medium heat. When the lightest part of the butter seems to be turned a golden brown, add the sage leaves and pine nuts to the pan. Cook for a minute or two, or until butter is lightly browned.

Take off the heat, stir in the remaining 1/4 teaspoon salt, lemon juice, and pepper.

Drizzle the sauce over the ravioli. You may also add your warmed ravioli to the sauce, stir gently to coat and serve in a more rustic fashion out of the saute pan.

Sprinkle grated Parmesan over each plate just before serving.

Garnish with fresh or fried sage leaves, if desired.

Gnocchi with Mushroom, Sage Brown Butter Sauce

Gnocchi in Mushroom Sage Brown Butter Sauce – serves 2 to 4 depending on appetite

1 pound of cooked frozen (use package directions) or fresh gnocchi

1/4 tbsp butter
1 clove garlic, finely minced
8-12 leaves fresh sage, depending on size and preference
1 tbsp fresh lemon juice
1/8 tsp freshly ground black pepper
1-2 cups of sliced white mushrooms

Grated Parmesan, about a tablespoon per serving

Optional garnish – large fried sage leaves

Melt butter in a large saute pan over medium heat. Add the minced garlic and mushrooms and cook until the mushrooms are golden brown and the lightest part of the butter seems to be turned a golden brown.

Add the sage leaves to the pan. Cook for a minute or two. Take off the heat, stir in the remaining 1/4 teaspoon salt, lemon juice, and pepper.

Add drained cooked gnocchi to the sauce, stir gently to coat and serve.

Sprinkle grated parmesan cheese over each plate just before serving.

Optional crunchy sage leaf garnish:

Wash and pat dry large, fresh, sage leaves. Deep fry in an inch or so of hot vegetable oil or in a small frying pan with a couple of tablespoons of hot melted butter, turning over carefully to fry both sides. Remove to a plate covered with a couple of thicknesses of paper towel and allow to dry and crisp up.